How to make shortcrust pastry with a Thermomix?

You love making delicious tarts and quiches, but you’re having trouble getting your shortcrust pastry right with your Thermomix? Don’t panic, I’ve got a few tips and tricks to help you achieve perfect pâte brisée every time. Follow the guide for results worthy of a real pastry chef!

To make a successful shortcrust pastry with a Thermomix, start by assembling the ingredients: flour, butter, salt and cold water. Mix them in the Thermomix bowl to obtain a sandy texture, then add the water gradually until a homogeneous ball forms. Wrap the dough in cling film and leave to rest in the fridge. Once rested, roll out on a floured work surface and use for your favorite tarts. Preheat the oven, prick the tart base and bake according to the recipe.
To choose the best ingredients, opt for T55 flour, quality butter and very cold water. Follow the mixing steps in the Thermomix to obtain a sandy texture. After resting, roll out the dough and line your tart tin before baking. Make sure the Thermomix bowl and blades are dry, and incorporate the butter correctly for a sandy texture.
For perfect shortcrust pastry, follow the preparation and baking steps: roll out the pastry on a floured surface, prick the tart base and bake at the temperature indicated. If necessary, follow the instructions for baking the pastry “à blanc”. With these simple tips, you’ll get a tasty, crisp shortcrust pastry every time, ideal for all your tart and quiche recipes.

Tips for making shortcrust pastry with a Thermomix

Preparing the shortcrust pastry

To prepare the perfect shortcrust pastry with your Thermomix, start by gathering the necessary ingredients. You’ll need :

• 300 g flour
• 150 g cold butter, cut into pieces
• 1/2 teaspoon salt
• 80 g cold water

Place the flour, salt and butter in the Thermomix bowl. Blend for 10 seconds at speed 6 to obtain a sandy consistency. Add the cold water and mix again for 15-20 seconds, still at speed 6, until the dough forms a ball.

Take the dough out of the bowl and shape it into a ball. Flatten it slightly, then wrap it in cling film. Leave to rest in the fridge for at least 30 minutes. This allows the butter to firm up and the dough to become more homogenous.

On a floured work surface, roll out the dough with a rolling pin to the desired thickness (approx. 3 to 5 mm). Use this dough for your favorite savory or sweet tarts. Remember to prick the tart base with a fork before filling to prevent it from puffing up during baking.

To bake à blanc, preheat your oven to 180°C. Cover the dough with baking paper and fill with baking balls or dried vegetables. Bake for 15 to 20 minutes, then remove the balls and paper and bake for a further 5 to 10 minutes, until golden-brown.

With these simple, precise steps, you’ll have the perfect crunchy, flavorful shortcrust pastry in no time at all with your Thermomix.

Choice of ingredients

To make perfect shortcrust pastry with a Thermomix, it’s essential to follow a few simple steps and choose your ingredients carefully. This method guarantees a dough that’s easy to work with, crisp and delicious for all your quiches, tarts and pies.

First, assemble the ingredients in the bowl of your Thermomix. For a classic shortcrust pastry, you’ll need :

• 200 grams flour
• 100 grams cold butter, cut into pieces
• 1 pinch salt
• 50 grams cold water

Step 1: Place the flour, salt and butter in the Thermomix bowl. Mix on speed 4 for about 20 seconds, until you obtain a shortbread texture.

Step 2: Add the cold water. Blend again, still at speed 4, for around 15 seconds or until the dough begins to form. Don’t over-mix, as it’s important to keep the mixture slightly lumpy so that the dough retains its crispness.

Step 3: Remove the dough from the bowl and shape into a ball. Wrap in cling film and leave to rest in the fridge for at least 30 minutes. This will allow the gluten to relax and the dough to solidify, making it easier to roll out.

The choice of ingredients is crucial to the quality of your shortcrust pastry.

• Flour: Use classic T55 wheat flour. For an even finer dough, mix with a little rice flour.
• Butter: Use good-quality, cold butter (preferably churned butter). Cold butter gives the crumbled texture characteristic of shortcrust pastry.
• Cold water: Use very cold water to prevent the butter from melting during preparation.
• Salt: A good pinch of salt enhances flavors and balances the taste of your dough.

Once you’ve followed these steps and selected the right ingredients, your shortcrust pastry is ready to bake. Roll it out on greaseproof paper, line your tart tin and add your favorite filling. Then move on to baking: around 20 minutes at 180°C in a fan oven will generally be enough to obtain a golden, crisp pastry.

Using the Thermomix

To make a perfect shortcrust pastry with your Thermomix, start by gathering the necessary ingredients. You’ll need :

• 200 g flour
• 100 g cold butter, cut into pieces
• 1/2 teaspoon salt
• 50 g cold water

Pour the flour, salt and butter into the Thermomix bowl. Mix for 10 seconds at speed 5, until the dough forms a sandy texture. Add the cold water gradually, then mix for a further 15 seconds at speed 4, until the dough forms a homogeneous ball.

Once the dough is ready, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and handle.

When using the Thermomix, always check that your bowl and blades are perfectly dry before you start. This prevents the flour from sticking together, guaranteeing optimal mixing. Press the butter pieces well into the flour, and don’t let them soften too much, to retain the sandy texture needed for a successful shortcrust pastry.

When rolling out the dough, do so on a lightly floured surface to avoid sticking. Don’t hesitate to turn and lift the dough regularly to make sure it doesn’t stick to your work surface. Use a rolling pin to obtain an even thickness. Finally, darken your mold, trim off the excess dough and prick the bottom with a fork before filling and baking according to your recipe.

Step by step

Shortcrust pastry is an essential basic preparation for making delicious tarts and quiches. With the Thermomix, you can effortlessly make perfect pastry.

To make a shortcrust pastry with your Thermomix, start by gathering the following ingredients:

• 250 g flour
• 125 g cold butter, cut into pieces
• 1 pinch salt
• 1 egg yolk
• 50 g cold water

In the Thermomix bowl, add the flour, butter and salt. Blend for 10 seconds at speed 6.

Then add the egg yolk and cold water. Blend again for 15 seconds at speed 6. You should obtain a homogeneous ball of dough.

Remove the dough from the bowl, wrap in cling film and leave to rest in the fridge for at least 30 minutes. This allows the gluten to relax and the dough to spread out better.

Once the dough has rested, lightly flour your work surface. Using a rolling pin, roll out the dough to a thickness of about 3 mm.

Preheat your oven to 180°C before lining your tart tin with the pastry. Prick the pastry base with a fork to prevent it from puffing up during baking.

Garnish as desired: fruit, vegetables, meat or custard, before baking your tart in the oven for around 25 to 30 minutes. The pastry should be golden and crisp.

With these tips, your Thermomix shortcrust pastry will always be a success, and will become the basis for many culinary creations.

Cooking and tips

Shortcrust pastry, a pastry classic, is perfect for savoury and sweet tarts. With the Thermomix, this preparation becomes child’s play. Here are a few tips for easy success.

To get started, you need simple ingredients: flour, butter, water and a pinch of salt. Using quality ingredients is crucial to obtaining a tasty, well-structured dough.

Place 250 g flour, 125 g butter cut into pieces, a pinch of salt and 80 g water in the Thermomix bowl. Blend at speed 5 for about 20 seconds. The result is a smooth dough. If it’s too sticky, add a little more flour.

Remove the dough from the bowl and shape into a ball. Wrap in cling film and leave to rest in the fridge for at least 30 minutes. This allows the butter to harden and the dough to relax, making it easier to roll out.

Before rolling out the dough, lightly flour your work surface and rolling pin. Roll out the dough to a thickness of about 3 mm. To prevent the dough from shrinking during baking, prick it with a fork.

• Baking temperature: Shortcrust pastry is generally baked at 180°C.
• Pre-cooking: If the recipe calls for pre-cooking, cover the dough with parchment paper and baking balls or dried beans.
• Cooking time: Allow around 15-20 minutes for cooking à blanc, and 25-30 minutes for full cooking with topping.

By following these simple steps, you’ll have a perfect shortcrust pastry, ready for all your delicious culinary creations.

Temperature and cooking time

To make a successful shortcrust pastry with a Thermomix, it’s crucial to follow a few simple but essential steps. Start by gathering the following ingredients:

• 200 g flour
• 100 g cold butter, cut into pieces
• 1 pinch salt
• 60 g cold water

Place the flour, butter and salt in the Thermomix bowl. Blend for 10 seconds at speed 6 to obtain a sandy texture.

Then add the cold water and mix for 20 seconds on speed 4. You should obtain a homogeneous ball of dough. If necessary, add a small amount of water to adjust the consistency.

Remove the dough from the bowl and shape into a ball. Wrap in cling film and leave to rest in the fridge for at least 30 minutes. This step allows the gluten to relax, making the dough easier to roll out.

Roll out the dough between two sheets of baking paper to prevent it sticking to the rolling pin. Place in a buttered tart tin and prick the base with a fork to prevent it from puffing up during baking.

To cook your shortcrust pastry to perfection, preheat your oven to 180°C (gas mark 6). For some recipes, you can pre-bake the dough by covering it with baking paper and adding baking balls or dried vegetables.

Place the dough in the preheated oven and bake for 15 to 20 minutes for a “blanc à cuire”. If you plan to garnish the pastry before baking, adjust the baking time according to the recipe, but generally 25 to 30 minutes are required at 180°C.

A few more tips:

• Keep ingredients cold for best results.
• Don’t hesitate to add a pinch of sugar to the dough for sweet tarts.
• Be sure to prick the bottom of the dough to avoid air bubbles.

Making shortcrust pastry with a Thermomix is both simple and effective, guaranteeing a perfect texture for all your tarts and quiches.

Tip for crispy pastry

To make a successful shortcrust pastry with a Thermomix, it’s essential to follow certain key steps and use the right ingredients. Here’s how to do it:

• Ingredients: 250 g flour, 125 g cold butter in pieces, pinch of salt, 70 g cold water.
• Place the flour, butter and salt in the Thermomix bowl, then mix for 10 seconds at speed 6.
• Add the cold water and blend again for 10-15 seconds on speed 4 until smooth.

Once the dough is ready, wrap it in cling film and refrigerate for at least 30 minutes before use.

To obtain a crisp pastry, we recommend pre-cooking the dough in white. Here’s how it works:

1. Preheat your oven to 180°C.
2. Roll out the pastry in a tart tin and prick the base with a fork.
3. Cover the dough with parchment paper and baking weights or dried beans.
4. Bake for 15 minutes.
5. Remove the weights and paper, then continue baking for a further 5-10 minutes, until the pastry is lightly browned.

Storage tips

Shortcrust pastry is an essential ingredient in pastry-making and cooking. With a Thermomix, it’s quick and easy to make. For perfect shortcrust pastry, all you need to do is follow a few key steps and adopt the right gestures.

Start by pouring 200g of flour into the Thermomix bowl. Add 100g butter cut into small pieces. Blend on speed 5 for 10 seconds until the mixture is sandy.

Then add a pinch of salt and 50g ofcold water. Mix at speed 5 for 20 seconds, until the dough forms a ball. If the dough is too dry, add a little water, one tablespoon at a time. Conversely, if it’s too sticky, add a little flour.

Remove the dough from the bowl and quickly shape it into a ball by hand. Wrap in cling film and leave to rest in the fridge for at least 30 minutes. This resting time is crucial to make the dough easier to roll out and less likely to shrink during baking.

When you’re ready to use it, roll out the shortcrust pastry on a lightly floured work surface. Use a rolling pin to roll it out to the desired thickness (about 3 mm for a tart). Roll up the dough on the rolling pin to transfer it easily to the mold.

Prick the pastry base with a fork to prevent it from rising during baking. To bake “à blanc”, cover the pastry with baking paper and baking weights (dried beans or ceramic balls), then bake at 180°C (th.6) for around 15 minutes. Remove the weights and continue baking for a further 5 to 10 minutes to achieve a golden color.

Shortcrust pastry keeps well in a cool place. If you don’t use all the dough immediately, you can store it in cling film in the fridge for up to 2 or 3 days.

For longer storage, consider freezing. Shape the dough into a ball or disk, wrap carefully in cling film and place in an airtight freezer bag. Shortcrust pastry can be kept this way for up to 2 months. To use, thaw in the fridge for a few hours before rolling out.

Q: How do I make shortcrust pastry with a Thermomix?

A: To make a successful shortcrust pastry with a Thermomix, simply place all the ingredients in the Thermomix bowl and blend for a few seconds until the dough is smooth. Then all you have to do is roll it out and use it in the recipe of your choice.

Q: What ingredients are needed for a Thermomix shortcrust pastry?

A: The ingredients needed to make shortcrust pastry with a Thermomix are flour, butter, water and a pinch of salt. You can also add a little sugar if you prefer a sweet pastry.

Q: How long does it take to mix shortcrust pastry with a Thermomix?

A: We recommend using a Thermomix to mix the ingredients for the shortcrust pastry for about 20-30 seconds, until the dough forms a homogeneous ball. Be careful not to over-mix, as this will make the dough elastic.